Sunday, January 28, 2007

Recipe: Vietamese Ca Kho (Basa Fillets Fish with thick soy sauce)

Rinse the fish under cold water. Heat tbsp of oil in saucepan. Place the fillets in the pan and fry on both sides. Squirt some fish sauce onto the fish. It will turn white in color when fully cooked. Then take some thick soy sauce and rub the color into the fish with a spoon on both sides. I estimated 1 tbsp but I'm not exactly sure. I just used it to color the fish. :) In vietnamese my mom calls this nuoc mau or color water. This makes the fish taste a little more salty. Serve over white rice. My mom likes this fish because it's boneless. And guess where it orginated from? It's a type of catfish. Answer: Vietnam

Well I searched online for Ca Kho and they say it's fish simmered in caramel sauce. However this is how my parents have ever made anything "Kho" with this thick soy sauce . :) What are your methods of "Kho"-ing or Braising ?. :)

This is my mom's recipe. When I took a bite of it, it reminded me of home and how I miss *home*. ;)

So, kho-ing is brais'ing ?I usually braise with dark soy sauce, and use stew-like method (slow cook) to thicken gravies. Your dish here -fish, and the thick soy and the kho-ing method is new to me. Learnt something new again :D

Oh! The Koon Chun thick soy sauce was what I bought and used as an ingredient for Melting Wok's Hainan Chicken Rice. I wasn't used to its taste, so I bought the ABC Kecap Manis sweet soy sauce that Melting Wok recommended. Have not tried that one yet. Not sure if they taste the same.Your fish recipe is easy! Yay! Another dish in which I can use my fish sauce.